Vegan Potato Skins
These crispy vegan potato skins are filled with warm vegan cheese and topped with vegan sour cream and fresh herbs. They're perfect for parties!
Servings: 6
Calories: 201kcal
Equipment
Ingredients
- 6 small Yukon Gold Potatoes
- 2 teaspoon olive oil
- ½ cup vegan shredded cheese or regular
- ¼ cup vegan sour cream or regular
- 2 tablespoon fresh chives finely chopped
- ¼ teaspoon salt optional
- ¼ tsp black pepper optional
Instructions
Preparing in the Air Fryer
- Wash, scrub, and dry potatoes. Slice in half. Brush with oil. Place in air fryer, flesh side down. Do not overcrowd! Bake for 12 minutes at 400 F. Flip at 6 minutes.
- When the potatoes are done and cool enough to handle, scoop out most of the center. Be sure to leave a good amount left around the edge of the potatoes. Lightly brush the outside and inside of the potato with olive oil. Sprinkle with salt and pepper.
- Fill each potato skin with vegan cheese shreds.
- Place potato skins in the air fryer in a single layer. Bake at 350 F for 6 minutes or until cheese is melted.
- Transfer to a serving plate. Add a dollop of sour cream, and top with fresh chopped chives. Serve warm.
Preparing in the Oven
- After you wash and scrub the potatoes, cut them in half, brush them with oil, and place them on a baking sheet lined with parchment paper.
- Place in a preheated oven at 400° Fahrenheit, and bake for 12 minutes, flipping them over at the 6-minute mark.
- After you've scooped out the center of the potato flesh, fill it with vegan cheese, and place them back in the oven at a reduced temperature of 350° Fahrenheit. Top with vegan sour cream and fresh chopped chives.
Notes
Tips for Making Vegan Potato Skins
- Bake the potatoes before scooping out the flesh and adding the cheese. These are almost twice-baked potatoes; you don't use the rest of the meat from the potato.
- Reserve the potato you scoop out to make mashed potatoes!
- Leave a good amount of the potato flesh around the edge of the skins.
- If making for an appetizer, use smaller potatoes like the Yukon Golds. But if you're making it for a side dish, use larger russet potatoes.
- Don't add too much cheese!
- If you have leftovers, transfer them to an airtight container. It's best to store these without the added sour cream and herbs on top, as they will keep longer and reheat better.
- These will keep refrigerated for 3-4 days if they are not already topped with sour cream.
Nutrition
Calories: 201kcal | Carbohydrates: 35g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Sodium: 151mg | Potassium: 716mg | Fiber: 4g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 1mg